Baked Cornmeal Crusted Shrimp With Light Lemon Aioli Recipes

CORNMEAL CRUSTED SHRIMP WITH SPICY 3-2-1 SAUCE AND CHAYOTE SALAD

Steps:

• Preheat a fryer to 375 degrees F.
• Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
• On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
• In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
• In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.

BAKED CORNMEAL CRUSTED SHRIMP WITH LIGHT LEMON AIOLI

Steps:

• Preheat oven to 475 degrees.
• Line a baking sheet with parchment paper or foil and spray with cooking spray.
• Get out 3 shallow dishes, I like to use pie plates.
• In the first dish combine the flour salt and pepper.
• In the second dish whisk the two egg whites together with a teaspoon or two of water.
• In the third dish combine the cornmeal, salt, garlic and onion powder, paprika and cayenne.
• Working in batches dredge the shrimp in the flour mixture.
• Shake off any excess flour, then dip them into the egg whites and then coat them in the cornmeal mixture.
• Shake off any excess cornmeal before placing them on the prepared baking sheet.
• Spray the tops lightly with cooking spray or drizzle with a little olive oil.
• Place the shrimp on the middle rack of the oven and bake for 10-12 minutes or until crisp and golden.
• Remove from the oven and sprinkle with salt and pepper.
• In a small bowl whisk together all of the ingredients until smooth.
• Cover and refrigerate until ready to serve.